3 tablespoons olive oil
1 onion, cut into half-moon slices
1 green bell pepper, seeded and thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh cilantro
Directions1. In a large skillet over medium heat, heat oil until hot. Add onion and bell pepper, and cook 6 to 8 minutes or until soft. Stir in garlic, cumin, paprika, cayenne pepper, salt, and black pepper; cook 1 minute. Add tomatoes and cook 5 minutes or until sauce is slightly thickened. Stir in feta cheese and cilantro.
2. Using a spoon, make 5 indentations in tomato mixture and crack 1 egg into each. Cook 10 minutes or until eggs are set.
*We suggest serving this flavor-packed dish with pita wedges, so you can mop up the tasty sauce!